Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation

Chuan-hong LUO; Wei LIAO; Rui-fang YUAN; Peng TAN; Ji-hai GAO; Xi-chuan WEI; Hao-zhou HUANG; Ya-nan HE; Jun-zhi LIN; Li HAN; Ding-kun ZHANG

doi:10.13422/j.cnki.syfjx.20210715

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Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation

Pharmacy Fundamentals | 更新时间：2021-05-17

- Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 27, Issue 11, Pages: 171-179(2021)
- 作者机构：
  
  1.成都中医药大学药学院，西南特色中药资源国家重点实验室，成都 611137
  2.四川省中医药科学院国家中医药管理局中药质量生物评价重点研究室，成都 610041
  3.成都中医药大学附属医院，成都 610072
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20210715
  CLC： R284.2;R289;R22;R2-031;R33
- Received：06 January 2021，
  
  Published Online：29 March 2021，
  
  Published：05 June 2021
- 稿件说明：
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罗传红,廖维,袁瑞芳等.基于颜色-成分关联的余甘子商品等级划分分析[J].中国实验方剂学杂志,2021,27(11):171-179.

LUO Chuan-hong,LIAO Wei,YUAN Rui-fang,et al.Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(11):171-179.
罗传红,廖维,袁瑞芳等.基于颜色-成分关联的余甘子商品等级划分分析[J].中国实验方剂学杂志,2021,27(11):171-179. DOI： 10.13422/j.cnki.syfjx.20210715.

LUO Chuan-hong,LIAO Wei,YUAN Rui-fang,et al.Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(11):171-179. DOI： 10.13422/j.cnki.syfjx.20210715.

摘要

目的

为余甘子商品规格等级划分提供科学依据。

方法

收集当前市场流通余甘子共计30批，提取直径、厚度、粒重、表皮颜色

，

值为外观指标进行量化测量，采用高效液相色谱法测定没食子酸、柯里拉京、诃黎勒酸、鞣花酸的含量，利用描述统计分析、方差分析、主成分分析确定各鉴别主征重要程度，探索外观指标与内在成分的相关性，制定余甘子商品等级划分标准，运用肝癌HepG2细胞实验验证其科学性。

结果

相关性分析结果表明，表皮颜色

，

值与柯里拉京、诃黎勒酸、鞣花酸呈极显著负相关（

|r|

0.5，

0.01），与没食子酸相关性不强（

|r|

0.1），综合考虑各指标的变异系数、主成分分析结果及没食子酸作为《中华人民共和国药典》余甘子质控指标，最终确定表皮颜色

，

值、没食子酸含量作为分级指标；根据K-均值聚类分析结果，当同时满足表皮颜色

44，

7，

10，没食子酸含量

1.6%可判定为一等品；当不能同时满足上述条件判定为二等品。肝癌HepG2细胞实验表明一等品半抑制浓度（IC

值）低于二等品。此外，利用表皮颜色

，

值制定比色卡，为余甘子商品等级的现场评价提供了可视化工具。

结论

该研究初步建立了余甘子商品等级标准，有利于引导余甘子商品市场流通分档议价、优质优价。

Abstract

Objective

To provide a scientific basis for the classification of Phyllanthi Fructus product grades.

Method

A total of 30 batches of Phyllanthi Fructus currently available in the market were collected for quantification based on such appearance indexes as diameter， thickness， grain weight， and crust colour （

，

， and

values）. The contents of gallic acid， corilagin， chebulagic acid， and ellagic acid were measured by high performance liquid chromatography （HPLC）， followed by descriptive statistical analysis （DSA）， analysis of variance （ANOVA）， and principal component analysis （PCA） to determine the importance of each main index and explore the correlations between the appearance indexes and internal components. The classification standard of Phyllanthi Fructus product grades was formulated， and its scientificity was verified in hepatocelular carcinoma HepG2 cells.

Result

The correlation analysis revealed that the crust colour

，

， and

values were significantly negatively correlated with corilagin， chebulagic acid， and ellagic acid （

|r|

0.5，

0.01）， but irrelevant to gallic acid （

|r|

0.1）. Considering the variable coefficient of each index， PCA results， and the requirement of gallic acid as quality indicator for Phyllanthi Fructus in

Chinese Pharmacopoeia

， the crust colour

，

， and

values and gallic acid content were determined to be the classification indexes. The K-means cluster analysis confirmed that products with crust colour

44，

7， and

10 and gallic acid content

1.6% could be classified into the first class， and those failing to meet the above requirements into the second class. The cell experiment demonstrated that the half-maximal inhibitory concentration （IC

） of the first-class product against hepatocelular carcinoma HepG2 cells was lower than that of the second-class product. A colourimetric card was developed based on crust colour

，

， and

values to provide a visual tool for on-site evaluation of Phyllanthi Fructus products.

Conclusion

This study has initially established the classification standard of Phyllanthi Fructus product grades， which contributes to guiding price negotiation of Phyllanthi Fructus products based on quality grade and thus ensuring high quality and high price.

关键词

Keywords

references

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